Bean Chili with Walnuts & Chocolate

2 tbsp extra virgin olive oil, ghee or coconut oil 1 large yellow onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 tsp cumin seeds 1 fresh chili, minced (more if you like it spicy) 1 tsp ground paprika 1 tsp dried oregano 2 bell pepper, red & yellow, finely chopped 1 carrot, finely chopped 1 parsnip, peeled and finely chopped 2 large stalks of celery with top greens, finely chopped 1 1/2 cup (150 g) raw walnuts, very finely chopped 5 cups (800 g) cooked mixed beans (adzuki, kidney, black eye, borlotti) 2 x 400 g cans whole plum tomatoes 1 cup (240 ml) water 2 tsp salt 1/2 cup (120 ml) red wine or balsamic vinegar 1/2 cup coffee (optional) 2 ounces (60 g) 80% dark chocolate, broken in pieces

For serving 1 bunch of fresh cilantro, coarsely chopped 1/2 cup (120 ml) plain yogurt 1 lime, quartered 4 corn tortillas, toasted

Start by preparing all vegetables. Heat oil in a large thick-bottomed saucepan or dutch oven. Add onion, garlic, cumin, chili, paprika and oregano, and let fry for a couple of minutes, stirring occasionally, until the spices smells fragrant. Be careful so they don’t burn. Add bell pepper, carrot, parsnip and celery, let cook for another couple of minutes. Add walnuts, beans, tomatoes, water and salt and let cook for 30 minutes more. Now add red wine, coffee and chocolate, stir around carefully and let cook for 5 more minutes. Taste and season with sea salt and freshly ground pepper. Serve in bowls with a dollop of yogurt, fresh cilantro, lime and toasted corn tortilla.